Pistachio Crumble

Name: Pistachio Crumble
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
Ingredients: 1 cup batter from Peach Upside-Down Cake, recipe follows; 1/2 cup chopped pistachios; 2 sticks butter; 1/2 cup sugar; 2 ripe peaches, pitted, sliced into eighths; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 2 cups buttermilk; 1 tablespoon vanilla extract; 3 eggs; Zest of 1/2 lemon

Recipe courtesy of Tyler Florence

Show: Worst Cooks in America

Episode: Final Food Fight 8

Pistachio Crumble

0 Reviews

Level: Intermediate
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

476

Total Fat

29

Saturated Fat

16

Carbohydrates

46

Dietary Fiber

2

Sugar

20

Protein

9

Cholesterol

123

Sodium

469

Total: 35 min
Active: 35 min

Level: Intermediate
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

476

Total Fat

29

Saturated Fat

16

Carbohydrates

46

Dietary Fiber

2

Sugar

20

Protein

9

Cholesterol

123

Sodium

469

Total: 35 min
Active: 35 min

Ingredients

1 cup batter from Peach Upside-Down Cake, recipe follows

1/2 cup chopped pistachios

Peach Upside-Down Cake:

2 sticks butter

1/2 cup sugar

2 ripe peaches, pitted, sliced into eighths

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups buttermilk

1 tablespoon vanilla extract

3 eggs

Zest of 1/2 lemon

Directions

Preheat the oven to 350 degrees F.
In a bowl, mix together the cake batter and pistachios. Pour onto a baking sheet lined with a silicone baking mat. Transfer to the oven and bake until golden brown and crispy, about 10 minutes. Let cool completely, then transfer to a food processor and pulse to a coarse crumble.

Peach Upside-Down Cake:

Preheat the oven to 350 degrees F.
Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins.
In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined.
Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes.
Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.